Temperature regulated preparation and storage system

ABSTRACT

A temperature-regulated apparatus for food and drink preparation and storage, particularly for refrigeration and sous vide cooking. The apparatus is preferably a consumer electronic device comprising a compartment, base, reservoir, tube network, heating and cooling element, and an air pump system. The apparatus is controlled electronically and wirelessly in connection with a hardware and software system.

CROSS REFERENCE TO RELATED APPLICATION

This application claims the benefit of U.S. provisional applicationentitled Temperature Regulated Preparation and Storage System and havingapplication No. 62/840,386 filed on Apr. 29, 2019. The entire contentsare incorporated by reference herein.

FIELD OF THE DISCLOSURE

The present disclosure pertains to methods and apparatuses for atemperature regulated preparation and storage system. More specifically,the present disclosure presents a consumer device for sous vide cookingwith heating and cooling elements used for cooking, heating, and coolingfood and drink.

BACKGROUND OF THE DISCLOSURE

Sous vide cooking systems and devices have become a popular method ofpreparing and cooking vacuum sealed food within the United States. Thesesous vide cooking methods have traditionally used a cooking pot on astove top which cooks a selected vacuum sealed food to a specifictemperature using an inserted circulation mechanism. The resultantprocess is intended to produce an evenly cooked product prepared at avery specific temperature within its natural juices. Sous vide cookingmethods are especially useful for cooking delicate ingredients such asseafood.

Generally, sous vide cooking involved placing food in a vacuum-sealedplastic vessel and placing the vessel in a water bath. The vacuum-sealedvessel is preferably completely submerged in the water bath to providefor even cooking while reducing water loss. For example, a salmon filetwith seasoning can be placed in a vacuum sealed vessel, placed in thesous vide water bath and cooked to the desired temperature whileremaining tender.

Sous vide cooking apparatuses provide cooking advantages but requirecareful monitoring by someone familiar with the cooking requirements foreach type of food being cooked. Parameters such as temperature and timewill vary depending on the food type.

Currently, there are a variety of sous vide devices which use theabove-mentioned technology. However, most of these designs are difficultto use, and the cooking methods are complicated. Further, these devicesare not configured to be stored on a countertop, built in to cabinets,or placed on the floor or other surface.

Current devices are not easily accessible and require multiple parts tobe assembled each time the device is used. Further, these devices merelyallow the user to cook a vacuum-sealed food to a precise temperature anddo not provide any means of storage or refrigeration.

Traditional sous vide apparatuses either have only a single chamber thatperforms one function—cooking or heating—or have multiple chambers fordifferent purposes. In multi-chambered apparatuses, a person must movethe vacuum-sealed vessel from one chamber to the next. Some apparatuseshave a cooking chamber and a storage chamber where the food in thevacuum sealed vessel can rest after cooking.

Sous vide apparatuses also cannot be used like slow cookers. With slowcookers, a person places the ingredients in the slow cooking pot andsets the cooking temperature and/or time in the morning before leavingfor work. When the person comes home in the evening, the ingredients inthe slow cooker will be cooked and kept warm. Slow cookers also are nottypically recommended for use with delicate ingredients such as seafoodlike fish filets, scallops, shrimp, crab legs, and lobster tails becausesuch delicate ingredients will be overcooked. If the slow cooker heat isturned off once the ingredients have been cooked, then the food sits atroom temperature for several hours, increasing the chances of bacterialand fungal overgrowth.

Similarly, a person cannot place a vacuum sealed vessel containing foodin a sous vide apparatus in the morning and come home to a read-to-eatmeal because the food and ingredients in the vacuum-sealed vessel willeither be overcooked if cooked all day or will have increased bacterialand/or fungal growth if left at room temperature for several hours.Furthermore, delicate food will spoil, and food will be wasted.

SUMMARY OF THE DISCLOSURE

What is needed are methods and apparatuses for temperature regulatedpreparation and storage system as described herein. The apparatuscomprises a base that accommodates a reservoir and a compartment. Thebase houses functional components such as a heating and coolingelements. A tube network spans the reservoir and the compartment. Liquidflows between the reservoir and the compartment.

A pump system is used to pressurize or create a vacuum in thecompartment. The pressure vacuum induces the movement of liquid to andfrom the reservoir and to and from the compartment. Exemplaryembodiments include pump systems that utilize a single air pump in thecompartment, a water pump in the reservoir and a water pump in thecompartment, and an external water line with switch configuration.

Valves, indicator lines, and sensors regulate the liquid levels andliquid temperature.

Sous vide cooking takes place in the compartment. In preferredembodiments, ingredients are placed in a vacuum-sealed vessel which isthen placed in the compartment. The air pump or an internal air fan andthe cooling element provide refrigeration inside the compartment. Theair pump and the heating element provide cooking inside the compartment.Refrigeration is done by dry cooling the compartment interior space.Cooking is done by heating the liquid flowing in the compartment.

The apparatus is either free standing or built in. The apparatus ispowered electronically. The apparatus can also he connected directly toa water line. The apparatus can also have a vacuum outlet module,eliminating the need for additional machines to vacuum seal a vessel.

The apparatus is controlled directly via a control panel on theapparatus or remotely via a smart device and wireless data connection.

A person uses the apparatus by introducing a vacuum-sealed vessel withingredients into an empty compartment. The compartment is filled withwater or liquid via a pump system and heated via a heating element. Theingredients in the vessel are cooked according to pre-definedparameters. The compartment can he refrigerated via a cooling elementproducing dry cooling before and after cooking. Liquid is removed fromthe compartment, initiated by the pump system moving liquid through atube network out of the compartment.

BRIEF DESCRIPTION OF THE DRAWINGS

The accompanying drawings that are incorporated in and constitute a partof this specification illustrate several embodiments of the disclosure.Together with the description, the drawings serve to explain theprinciples of the disclosure.

FIG. 1 shows an exploded view of an exemplary apparatus with afront-load configuration.

FIG. 2 shows an alternative exploded view of an exemplary apparatus witha front load configuration.

FIG. 3 shows a perspective view of an exemplary apparatus with a topload configuration.

FIG. 4 shows side views of an exemplary apparatus.

FIG. 5 shows front and rear views of an exemplary apparatus.

FIG. 6 shows a top-down view of a base.

FIG. 7 shows a perspective view of a compartment.

FIG. 8 shows a top-down view of a compartment interior space.

FIG. 9 shows a side view of a compartment with heating and coolingelements.

FIG. 10 shows a side view of a compartment with heating and coolingelements.

FIG. 11 shows front, rear, and perspective views of a reservoir.

FIG. 12 shows a side view of a reservoir, compartment, and tubes with avacuum status.

FIG. 13 shows a side view of a reservoir, compartment, and tubes with apressure status.

FIG. 14 shows a perspective view of an apparatus with a compartment,reservoir, and air pump.

FIG. 15 shows exemplary method steps for performing sous vide cookingwith the apparatus.

FIG. 16A shows an exemplary apparatus in a built-in setting.

FIG. 16B shows an exemplary apparatus with wireless connectivity.

FIG. 17A shows an exemplary apparatus having a water pump configuration.

FIG. 17B shows an exemplary apparatus having a pumpless switchconfiguration.

REFERENCE NUMERALS OF THE DRAWINGS

-   -   1. Apparatus    -   3. Door    -   6. Compartment    -   9. Compartment interior space    -   12. Reservoir    -   15. Base    -   18. Heating and cooling element compartment    -   21. Housing    -   24. Air outlet    -   27. Air inlet    -   30. Lid    -   33. Front side    -   36. Rear side    -   39. Lid latch    -   42. Left side    -   45. Right side    -   48. Max fill indicator    -   51. Compartment release    -   54. Window    -   57. Compartment connector    -   60. Air tube    -   63. Water tube    -   66. Heating element    -   69. Cooling element    -   72. Reservoir entrance    -   75. Reservoir dock    -   78. Compartment dock    -   81. Water inlet/outlet    -   84. Lid hinge    -   87. Temperature sensor    -   90. Air inlet/outlet    -   93. Insulation    -   96. Outer wall    -   99. Inner wall    -   102. Spacer    -   105. Heat sink    -   106. Fan    -   108. Cold sink    -   109. Water tube    -   111. Fan    -   114. Water tube    -   117. Valve    -   120. Check valve    -   123. Fill line    -   126. Overflow safety    -   129. Rim    -   132. Compartment water connector    -   135. Reservoir water connector    -   138. Water level line    -   141. Air pump    -   144. Vessel    -   147. Ingredient    -   150. Vacuum-sealed vessel    -   153. Cooling    -   156. Heating    -   159. Liquid    -   162. Power source    -   165. Wire    -   168. External water line    -   171. Countertop    -   174. Cabinet    -   177. Smart device    -   180. Vacuum outlet module    -   183. Control panel    -   186. Wireless network    -   189. Water line    -   192. Reservoir water pump    -   195. Compartment water pump    -   198. Compartment outlet    -   201. Reservoir outlet    -   204. Y valve    -   207. Drain switch    -   210. Drain line output    -   213. Water line input

DETAILED DESCRIPTION

The present disclosure provides generally for a sous vide cookingapparatus, its exemplary embodiments, and methods of use. The exemplaryconfigurations describe a sous vide apparatus with more efficientheating, one that offers refrigeration, one that is easy to use, and onethat has less components that may break. The apparatus allows forprogramed cooking based on parameters such as ingredient type, level ofcooking desired, time, and temperature. The apparatus offers the abilityfor hands-free delayed cooking without spoiling the ingredients over anextended period of time. The apparatus implements air movementparameters via a single air pump to move liquid and a peltier for drycooling. Therefore, temperature levels of refrigeration can be achieved.Resistive heating from a heating element provides enough heat to cookingredients such as vegetables, seafood, and steak. The apparatus can bebuilt in but is also small and light enough to be placed on a countertopand be portable.

The apparatus comprises a compartment and a reservoir docked to a base.The base comprises heating and cooling elements. A tribe networkregulated by valves, line checks, and connectors, provides a portal toand from the reservoir and to and from the compartment. The tube networkcomprises water tubes for moving water and air tubes for moving air. Onecompartment is filled while the other is empties via the tubes. No waterpump is involved in this particular configuration. Instead, liquid ismoved due to an air pump in the compartment. Water fill is regulated byan overfill safety and a water line.

In alternative configuration, in lieu of a single air pump system, adual water pump system, or a pumpless switch system can be implemented.In the dual water pump system, the reservoir and the compartment eachhave its own water pump to move water through the tube network andbetween the reservoir and the compartment.

In an alternative configuration, the apparatus reservoir and pumps areabsent. Instead, the apparatus contains a single chamber, a compartmentthat has a drain switch with a Y valve for a drain line and a waterinput line. Gravity pulls the water down the drain line. Pressure andflow from the water line input fill the compartment.

The air pump in the compartment will create a vacuum to draw liquid fromthe reservoir, through the tubes, past a valve, and through acompartment connector into the compartment. The same air pump willpressurize the compartment to push liquid through the compartmentconnector, into the tubes, through a valve, and into the reservoir.Filling is regulated by a water line.

Heating and cooling are accomplished by thermoelectric power. A peltier,heat sink, and fan are implemented in a heating and cooling elementcompartment. The apparatus is capable of refrigerating ingredients in avacuum-sealed vessel in the dry compartment before initiating fillingthe compartment with liquid, heating the liquid, and cooking theingredients. The compartment can then be pressurized via the air pump,emptying to the reservoir. A subsequent refrigeration cycle maycommence, or the cooked ingredients in the vacuum-sealed vessel may beretrieved.

DETAILED DESCRIPTIONS OF THE DRAWINGS

Referring now to FIG. 1 , an exploded view of an exemplary apparatus ina front-loading configuration is shown. An exemplary apparatus comprisesa base, a reservoir, a compartment, a platform, and a door. Thereservoir is configured to hold a liquid. The liquid may be a coolantsuch as water. Additional compounds may be added to the water or otherliquid used to improve cooling. The apparatus has an integrated heatingand cooling element. In preferred embodiments, the cooling system is athermoelectric system.

Contents such as but not limited to food and drink are placed in thecompartment. A user opens the door and places the contents on theplatform. The door may open vertically or horizontally and may bepositioned on the side or on the top of the apparatus. In someembodiments, there may be more than one door. The base may beconstructed from metal, ceramic, porcelain, and combinations thereof.Below the container platform is the thermoelectric system for heatingand cooling in the base. The reservoir provides liquid to be pumped fromthe reservoir and circulated into compartment and then the base in aclosed tube system. Various pumps may be used. In some embodiments, thereservoir may be removable and may lock into the base. In otherembodiments, the reservoir may be fixedly attached to the base.

In an exemplary thermoelectric system, a thermoelectric device is cooledby using at least one copper water heat sink. Liquid is pumped from thereservoir to the compartment and to the heat sink where the heat in theheat sink is thermodynamically transferred to the cooler liquid. Theliquid is heated as a result. Substantially concurrently, the heatedliquid may be recycled for preheating and cooking, and the compartment,especially the platform, containing the food or drink is cooled becausethe heat is transferred from the platform to the heatsink to the liquid.Liquid is moved by an air pump that creates pressure or a vacuum in asubstantially air- and watertight system between the reservoir and thecompartment. Water enters the compartment from the reservoir and thendrains back to the reservoir

A heating element works in connection with a thermally conductivematerial such as aluminum. An apparatus may comprise various materialswith varying thermal conductivity. For example, the platform maycomprise an aluminum alloy with high thermal conductivity, and thecompartment interior walls may comprise an aluminum alloy with a lowerthermal conductivity.

Referring now to FIG. 2 , an alternative view of an exemplary apparatusin a front-loading configuration is shown. Inside the base and under thecompartment, the heating and cooling elements are contained. The heatingelement preferably is present below or at the platform. In someembodiments, the platform is the heating element. In the center of theheating element is at least one thermoelectric cooler attached to atleast one copper heatsink. The heating element may be present about theperimeter of the platform. For example, the heating element may have around or square shape and open in the center where the thermoelectriccooler and heatsinks are placed. The heatsinks may have a liquid coolingblock and may be connected to the tube or hose system which are furtherconnected to the reservoir. The reservoir has at least one outputterminal and at least one input terminal to which hoses or tubes areattached for circulating the liquid between the reservoir and thecompartment.

A pump system may comprise a water pump, air pump, and air solenoids.Preferably, the water reservoir is placed on the side of the base of theapparatus, liquid is pushed down from the pressure generated by a pump.A tube is preferably above the liquid line in the reservoir. When thepressurized air is generated from an air pump and into the reservoir,the liquid is forced through the tube and into the compartment. The airpump may have at least one three-way switch to control the direction ofthe air pressure in either the reservoir or into the compartment.

The apparatus may comprise at least one power supply unit or an externalpower source. All of the electric components are connected to amotherboard comprising a processor, wireless receivers, sensors, andmemory. Software may be stored in a tangible medium with commandsexecuted by a processor.

As a result of the exemplary configuration, food and drink or any otheritem in the compartment may be heated and cooled, eliminating the needfor two appliances. A further unique aspect of the apparatus is that itcan refrigerate the compartment to preserve ingredients until thedesired time to begin cooking. This prevents spoilage and overcooking,especially with delicate ingredients such as seafood.

The apparatus may be operated or controlled via an on-device controlpanel or via a wireless device such as a smart phone, watch, or tablet.The apparatus may be integrated with smart home management systems withvoice command capabilities. In preferred embodiments, once the apparatusis connected to an Internet connection and synchronized with a smartdevice application, the apparatus is ready for use. In preferredembodiments, food or drink should be packaged in a vacuum-sealed vesselsuch as a plastic or silicone container and is then loaded into thecompartment. The container should permit efficient transfer of heat fromthe compartment to the food or drink. Once the door is closed, heatedwater is pumped into and circulates through the compartment.

The software commands executed by the hardware components allow forusers to select pre-programmed instructions for heating or cookingvarious food and drink. The system may work in connection withtemperature, weight, and density sensors for adjusting cooking, heating,and cooling duration. Users may use software commands from a mobileapplication to select parameters such as cooking time, whether slow orfast cooking is desired, and the type of food or drink.

In some embodiments, the apparatus may be constructed from highdurometer plastic or thermoplastic casing. However, any high durometermaterial may be used as long as it provides adequate insulation to thecontained fluid. Located along a front side portion of each of theplurality of contained compartment is access door which allows the userto insert and removed a vacuumed sealed food.

The hermetically sealed housing unit includes a square-shapedconfiguration with a height defined as the distance between a first endand the second end. A top portion of the housing may be dimensioned toinclude a control panel display or liquid crystal display which enablesthe user to input at least a pre-selected cook time. The displayincludes a hermetically sealed seam which prevents any water intrusionto the interior components of the display and microprocessor. Theinterior portion of the housing element includes the plurality ofcontained compartments which are equilateral shaped and laterally spacedapart to ensure proper insulation to each of the plurality of containedcompartments. Further included between each of the plurality ofcontained compartment includes at least one fluid connection betweeneach of the plurality of contained compartments and the thermoelectriccooling pad or element.

The apparatus is provided electrical power from a conventional source ofelectrical power. The microprocessor is electrically connected to thedisplay and configured to transmit a signal from the internal memorymodule to the display when a user input is entered. The display unitfurther includes a power button, time selector, water level indicatorreceived from affixed transmitter which each of the plurality ofcontained compartments. Further controlled at the display unit is thecirculation means including an impeller electrically connected to motorand pump. Though it is contemplated that the housing unit square-shapedand dimensioned to fit on a countertop, on the floor, built in tocabinets, or on any surface, it could he designed in a variety ofshapes.

The apparatus is configured to heat to a pre-selected temperature onceinputted within the display unit. The water in each of the plurality ofcontained compartments is heated as it passes through thethermoelectrical pad or electrical resistance heater contained in therecess between each of the plurality of contained compartments. Theheated water is then circulated within the contained compartment untilthe desired internal temperature of the ingredient or contained fooditem is achieved. When cooled, the water may be removed from theselected contained compartment by first selecting the compartment andthen selecting “cool” to drain the contained water level using theimpeller.

Referring now to FIG. 3 , a perspective view of an exemplary apparatuswith a top load configuration is shown. The apparatus is presented witha base that accommodates a reservoir and a compartment. The basecontains an air inlet and an air outlet. The compartment has a lid thatis secured or released with a lid latch. The compartment is at a frontside of the apparatus, and the reservoir is at a rear side of theapparatus. Nevertheless, apparatuses with multiple reservoirs ormultiple compartments are contemplated.

Referring now to FIG. 4 , side views of an exemplary apparatus areshown. The apparatus with the base, reservoir, and compartment are shownon the left side and on the right side. The air inlet is present ateither side. The front side and the rear side are indicated. Inpreferred embodiments, the compartment and the reservoir are arranged atthe front and the rear, respectively, for the purpose of taking up lesscounterspace while providing ample access to the compartment. However,other configurations, such as side-by-side are also contemplated.

Referring now to FIG. 5 , front and rear views of an exemplary apparatusare shown. The front and the rear sides of the apparatus are shown withthe compartment at the front side and the reservoir at the rear side. Amax fill indicator is shown. The front and the rear sides of the basecontain an air outlet. The front of the compartment contains a window toview inside the compartment interior space. However, a window may bepresent in other locations on the compartment. The front of thecompartment also displays a compartment release. This release may be abutton or a latch. The compartment release allows for removal of thecompartment from the base. However, in some embodiments, the reservoiror the compartment, or both, may be fixedly attached to a base. Solenoidvalves may be used for air exhaust.

Referring now to FIG. 6 , a top-down view of a base is shown. The basecontains the thermoelectric components that are powered by aconventional power source. The base includes a compartment connector, atleast one air tube, at least one water tube, a heating element, acooling element, a heating and cooling element compartment, a reservoirentrance, a reservoir dock, and a compartment dock. The thermoelectriccomponents are conventional. Various heating and cooling elements can beutilized and are not limited. In some embodiments, the base may alsoinclude micro processing components for controlling the apparatusfunctions along with various sensors for liquid fill, time, andtemperature.

Referring now to FIG. 7 , a perspective view of a compartment is shown.The compartment contains a water inlet/outlet, a compartment release, alid hinge, a temperature sensor, an air inlet/outlet, and a definedcompartment interior space. Various valves and pumps may be used in theapparatus to perpetuate and regulate the flow of liquid within acompartment or reservoir or between a compartment and a reservoir. Airpumps may be internal air fans. In some embodiments, a tube networkspans between the reservoir and the compartment and passing along theheating or cooling elements housed within the base. The liquid passingthrough the tube network may be heated or cooled continuously orcyclically. The base components are arranged so that the heating andcooling elements are positioned in the compartment docking space, so thecompartment can come in contact with the heating and cooling elements.

Referring now to FIG. 8 , a top-down view of a compartment interiorspace is shown. The compartment interior space includes the airinlet/outlet, a temperature sensor, and access to a cooling element anda heating element. In some embodiments, the compartment may beconstructed out of a conducive material such as a metal to promotefaster heating. The heat and cooling access areas for the compartmentsubstantially align with the position of the heating and coolingelements housed in the base.

Referring now to FIG. 9 , a side view of a compartment with heating andcooling elements is shown. The compartment and lid are shown along withan insulated structure. The compartment in this exemplary embodimentcomprises and inner wall and an outer wall. The space between the innerwall and the outer wall may be filled with a solid, liquid, or a gassuch as air. At the bottom, the cooling element along with a spacer anda heat sink are shown. In some embodiments, the heating element and thecooling element are stacked with a spacer. In other embodiments, theheating element and the cooling element may be separate.

Referring now to FIG. 10 , a side view of a compartment with heating andcooling elements is shown. In an additional view of the compartment, thefollowing are shown: a cold sink, a cooling element such as a peltier, afan, a heat sink, a water tube network and, a valve. The coolingcomponents work with the tube network to transfer heat to create acooling or refrigeration effect in the compartment. Cooling can beaccomplished before, during, and after cooking. The cooling system willrefrigerate the compartment to preserve ingredients before cooking. Thecooling system can activate to regulate or vary the cookingtemperatures. The cooling system can remove heat after cooking toprevent ingredients from over cooking. Once cooking is finished, aperson has the option to activate refrigeration.

Referring now to FIG. 11 , front, rear, and perspective views of areservoir are shown. The reservoir contains a check valve at the bottom,a rim for accommodating a lid, and a fill line with overflow safetyfeatures.

Referring now to FIG. 12 , a side view of a reservoir, compartment, andtubes with a vacuum status is shown. This embodiment uses a single airpump configuration. The air pump sucks air from the compartment tocreate a vacuum and to provide dry cooling. When the vacuum status isinitiated by the air pump, water flows from the reservoir through thetube network, and into the compartment. The compartment, reservoir,water tube, front side, rear side, compartment water connector,reservoir water connector, lid, and water level line are shown.

Referring now to FIG. 13 , a side view of a reservoir, compartment, andtubes with a pressure status is shown. This embodiment uses a single airpump configuration. The air pump pushes air into the compartment topressurize it. When the pressure status is initiated by the air pump,water flows from the compartment through the tube network, and into thereservoir. The compartment, reservoir, water tube, heating element,outer wall, inner wall, window, and compartment release features arealso shown.

Referring now to FIG. 14 , a perspective view of an apparatus with acompartment, reservoir, and air pump is shown. This exemplary embodimentdisplays the components in connection with the compartment that regulateheating, cooling, and liquid movement in and out of the compartment. Thesingle air pump serves as a vacuum-pressure module at or near the top ofthe compartment interior space. The temperature sensor may also bepresent at the top or near the top of the compartment interior space.The air inlet-outlet and the water tube network are shown. Thecompartment outer wall is removed for demonstrative purposes. With aninsulated compartment, the tube network with inlets and outlets may hepresent between the inner wall and outer wall.

Referring now to FIG. 15 , exemplary method steps for performing sousvide cooking with the apparatus are shown. In preferred method steps,ingredients are placed in a vessel. Next, the vessel is vacuum sealed.This is a key component of sous vide cooking. However, it is importantto note that the apparatus may be used to cook ingredients that are notvacuum sealed in a vessel. A vacuum sealed vessel or ingredient isplaced inside the compartment in step three. Step three shows the vacuumsealed vessel in the compartment with cooling refrigeration.

Unlike a slow cooker that will heat and cook fool all day, ingredientsused in sous vide cooking will easily spoil, overcook, or will notretain flavors or moisture as intended. Therefore, the apparatus allowsslow cooker convenience with morning or overnight prep, hand-freeactivation at a pre-determined time, and accurate sous vide cooking forread-to-eat ingredients at the desired time. The refrigeration steppreserves the ingredients until it is time to cook.

Step four is the traditional sous vide cooking step. However, the uniquefeatures of the apparatus including the air pump, heating element, andtube network work to fill the compartment with liquid, heat the liquid,and consequently heat the ingredients.

Additional steps include draining the compartment and initiating anotherround of refrigeration. Furthermore, the apparatus may be used without afirst refrigeration step.

Referring now to FIG. 16A, an exemplary apparatus in a built-in settingis shown. An exemplary apparatus may he built in with a cabinet and acountertop or other solid surface. The apparatus may be connected with awire to a power source. In addition, the apparatus may have a directconnection to a water source via a water line. The water line suppliesthe reservoir with water directly from the plumbing. In embodimentswhere the apparatus has a pumpless switch system or configuration, awater drain valve provides direct input from an external water line intothe compartment, bypassing the need for a separate reservoir. Theexternal water line may also serve as a drain line.

Referring now to FIG. 16B, an exemplary apparatus is shown with wirelesscontrol capabilities and a vacuum outlet module. The apparatus isoperated by a pre-programmed microcontroller having an integrated timerand a display unit which may be wirelessly connected to a network. Thesystem contains operably configurable software with commands executed bythe hardware architecture to control the apparatus.

The display unit or control panel further enables to manually input apre-determined cook time. During use, the microcontroller transmits anoutput signal to an electrically connected solenoid which activated theheating element or refrigeration/cooling system. The microprocessor andintegrated memory module are configured to store a plurality of inputcommands including cooking and cooling logic which may be viewed at thedisplay unit. The microprocessor may be further programmed to includepre-programmed cook times or track the most popular food items used bythe behavior. Further, the microprocessor may provide alerts to the userwhen cook time milestone are reached.

In one example, a person can prepare ingredients for sous vide cookingby placing the ingredients in a vessel and vacuum sealing the vessel.The person places the vacuum sealed vessel inside the compartmentinterior space, closes and secures the lid, and either uses the controlpanel or a smart device with a coordinating software application over awireless network to set the time, temperature, and other parameters forcooking. The apparatus will refrigerate the compartment interior spaceto preserve the ingredients in the vessel until the designated time tocook is reached.

At that point, the control panel will compute instructions to initiatecompartment filling with liquid, heating to a designated temperature,and cooking the ingredients in the vessel for a pre-determined timeaccording to the type of ingredient and level of cooking. Theingredients will be cooked as desired by the time the person returns tothe apparatus to retrieve the ingredients.

Referring now to FIG. 17A, an exemplary alternative apparatus having adual water pump system is shown. In this alternative embodiment, thecompartment and the reservoir have their respective water lineindicators and their respective water pumps with outlets. A water pumpwater pressure switch system can be implemented. Rather than using airvacuum and pressure to move water though a tube network, a water pumpwill pump water via a water tube between the reservoir and thecompartment. The water pump pushes the liquid over the water line tomove the liquid.

Referring now to FIG. 17B, an exemplary alternative apparatus having apump-less switch system and without a reservoir is shown. In thisparticular configuration, the apparatus has a single chamber, acompartment. The bottom of the compartment has a drain with a drainswitch. The drain switch can be connected to electronic andmicroprocessor components or may be manually operated to activate theswitch to open or close the drain. When the switches are not activated,the switches block the flow of liquid, plugging the system. When theswitches are activated, liquid can flow through the drain or valve.

The drain with drain switch is connected to a Y valve. An external waterinput is connected to one valve end. An external water drain line outputis connected to the other valve end. Gravity will draw the water in thecompartment through the drain switch, through the valve, through theoutlet switch, and out the drain line. Pressure and flow properties fromthe external water line will push the liquid through the inlet switch,through the Y valve, through the drain with drain switch, and into thecompartment.

CONCLUSION

A number of embodiments of the present disclosure have been described.While this specification contains many specific implementation details,they should not be construed as limitations on the scope of anydisclosures or of what may be claimed. Rather the specification presentsdescriptions of features specific to particular embodiments of thepresent disclosure.

Certain features that are described in this specification in the contextof separate embodiments can also be implemented in combination in asingle embodiment. Conversely, various features that are described inthe context of a single embodiment can also be implemented incombination in multiple embodiments separately or in any suitablesub-combination. Although features may be described above as acting incertain combinations and even initially claimed as such, one or morefeatures from a claimed combination can in some cases be excised fromthe combination, and the claimed combination may be directed to asub-combination or variation of a sub-combination.

Thus, particular embodiments of the subject matter have been described.Other embodiments are within the scope of the following claims. Variousmodifications may be made without departing from the spirit and scope ofthe claimed disclosure.

What is claimed is:
 1. A food storage and preparation apparatus for drycooling and sous vide cooking in one compartment, the apparatuscomprising: a compartment, a reservoir, a base comprising a heatingelement, a cooling element, a reservoir dock, and a compartment dock, awater tube spanning the reservoir and the compartment and wherein thewater tube is configured to transport pressurized liquid to and from thereservoir and to and from the compartment via a compartment connector,an air inlet and outlet, one air pump capable of creating a vacuum orpressure to move liquid through the water tubes to and from thecompartment and to and from the reservoir, wherein the compartment has acompartment interior space capable of holding at least one vacuum-sealedvessel, wherein the compartment contains a combination air inlet-airoutlet, wherein the air pump is capable of creating both a vacuum insidethe compartment interior space and pressure in inside the compartmentinterior space, and wherein the air pump is capable of dry cooling thecompartment interior space.
 2. The apparatus of claim 1 furthercomprising a vacuum outlet module.
 3. The apparatus of claim 1 furthercomprising a control panel wherein the control panel comprises: asemiconductor module having a processor, memory, data storage, operablyconfigurable software, and a wireless data receiver and transmitter; anda display panel to facilitate dry cooling in the compartment, tofacilitate subsequent filling of the compartment with liquid, and tofacilitate subsequent heating of the liquid in the compartment.
 4. Theapparatus of claim 1 further comprising a micro solenoid valve for airexhaust.
 5. The apparatus of claim 1, wherein the compartment isinsulated having an inner wall and an outer wall.
 6. The apparatus ofclaim 1 further comprising a check valve in the reservoir.
 7. Theapparatus of claim 1 wherein the heating element provides resistiveheating.
 8. The apparatus of claim 1 wherein the cooling element is athermoelectric peltier that attracts heat to a heat sink.
 9. Theapparatus of claim 8 further comprising a fan.
 10. The apparatus ofclaim 1 having a front-loading configuration wherein the compartment hasa door.
 11. The apparatus of claim 1 having a top-loading configurationwherein the compartment has a lid.
 12. The apparatus of claim 1 whereinthe reservoir is manually filled with liquid.
 13. The apparatus of claim1 wherein the reservoir is connected to an external water line capableof providing water to the reservoir or to the compartment.